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Mexican Crispy Hashbrown Haystacks

  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 40 mins
  • Yield: 5-6 1x


Crispy, cheesy, and topped with a whole lot of delicious toppings, these Mexican Crispy Hashbrown Haystacks are the perfect beginning to any morning.


  • 2/3 c. sour cream
  • 2 green onion, thinly sliced
  • 2 tbsp. minced fresh cilantro
  • 2 ½ tsp. Taco Seasoning
  • 1 pkg. (3-1/2 cups) refrigerated shredded hash brown potatoes
  • ½ c. panko bread crumbs
  • c. shredded Mexican cheese blend
  • 3 tbsp. water
  • ¼ tsp. salt
  • 5 tbsp. oil, divided
  • 6 large eggs
  • ½ c. salsa
  • 1 c. bacon bits
  • 1 avocado, sliced
  • ½ lime


  1. In a small bowl, add sour cream, green onion, cilantro, and taco seasoning together and stir. Set aside.
  2. Cut open the avocado and remove the pit. Cut the inside of an avocado and remove it with a spoon discarding the external flesh. Place the cut avocado in a bowl and squeeze lime over the avocado. Season with a little salt and pepper. Set aside.
  3. In a large bowl, add shredded hashbrowns, panko bread crumbs, cheese, water, and salt. Mix together to combine.
  4. Heat an electric griddle to 350 Degrees. Next, add 2 ½ tablespoons of oil and begin to add the shredded potatoes, ⅔ cup full, and flatten the hashbrowns while keeping the batch together. Continue to cook on each side until golden and crisp, about 5-7 minutes. Next, add oil if and as needed. Remove from heat.
  5. On the same griddle, heat the other 2 ½ tablespoons of oil, crack and fry the eggs on the griddle. Cook until whites are settled. Continue to cook to your desired outcome.
  6. Finally, Top each hashstack with an egg, sprinkle with bacon, salsa, avocado, and seasoned sour cream. Garnish with extra green onion and chopped green onion.
  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Category: Breakfast